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No matter your mold problem, stay vigilant and address the situation right away to prevent damage to your home and health. 

The month of May conjures thoughts of colorful azaleas and tulips. But if springtime rain showers seep into basements or attics, things can turn ugly and moldy fast. “Where there is water, mold will follow,” says Dr. Colleen Pietrowski, D.C., of Timonium, MD, a biotoxin specialist treating patients who become ill from toxin-forming molds. “Drywall and other porous materials can soak up water like a sponge,” she explains. “Building materials that have gotten wet need to be dried within 24 to 48 hours to prevent mold growth.” By not acting quickly, the infamous “black mold” (Stachybotrys), or one of about 300 other types of mold, may grow, multiply, and send out invisible spores throughout the house. All of this conjures an image scarier than a scene from that 1950’s monster film Creature from the Black Lagoon.  But the Centers for Disease Control caution overreacting. 

“The term ‘toxic mold’ is not accurate,” the CDC states. “While certain molds are toxigenic, meaning they produce toxins (specifically mycotoxins), the molds themselves are not toxic or poisonous.” That’s a relief considering that there is almost always some form of mold present in the air or on many surfaces. “There are few reports that toxigenic molds found inside homes can cause unique or rare health conditions such as pulmonary hemorrhage or memory loss,” the experts at the CDC conclude. “These reports are rare, and a causal link between the presence of toxicgenic mold and these conditions has not been proven. The common health concerns from molds include hay fever-like allergic symptoms. Certain individuals with chronic respiratory disease (chronic obstructive pulmonary disorder or asthma) may experience difficulty breathing. Individuals with immune suppression,” they continue, “may be at increased risk for infection from molds.”

There are those who would challenge the CDC’s findings. Some patients claim to be affected by mold toxins, cited a long list of possible symptoms: memory loss, anxiety, shortness of breath, hair loss, rashes, aches and pains throughout the body, numbness in hands and feet, headaches, mood instability, unexplained tiredness, tremors, nosebleeds, fibromyalgia, frequent sore throat or sinus problems, among others. 

Whether the physical affects of mold are major or minor, the cause of the mold needs to be addressed…and in a timely manner. If your home suffers water damage speedy cleanup is essential. The Environmental Protection Agency provides some very helpful information on the subject: Mold Control & Indoor Air Quality. 

What's in your bowl? Mercury has been found in high-fructose corn syrup.

Keeping up on the upside and downside of high-fructose corn syrup (HFCS) has been a real rollercoaster ride lately. Partly because it is cheaper than sugar and extends the shelf life of foods, HFCS use has skyrocketed in recent years to sweeten popular beverages, breads, cereals, breakfast bars, lunchmeats, yogurts, soups, and condiments. This controversial sweetener has drawn lots of attention ever since the nutrition community named it a major culprit of America’s obesity epidemic and contributor to the increase in childhood diabetes rates. But that bad rap was countered by the American Medical Association and another group of nutrition experts, concluding that HFCS could not be singled out and is no worse for us than table sugar or any other caloric sweetener.  

Getting a sugar buzz yet? Here’s the latest twist and turn in events: Mercury has apparently been detected in commercial HFCS samples. This tidbit was revealed in an Institute for Agriculture and Trade Policy study published in January 2009. Low levels were found in nearly one-third of 55 brand-name food and beverage products where HFCS is the first or second highest labeled ingredient. “Mercury is toxic in all its forms,” said the study’s co-author David Wallinga, M.D. “Given how much high-fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the FDA to help stop this avoidable mercury contamination of the food supply.” While the ride continues, the simplest solution for now may be to avoid foods containing HFCS, particularly when it’s listed high on the ingredients and nutrition label.

High in anti-oxidants, Acai is believed to address health concerns ranging from weight loss to cancer prevention.

AH-sigh-EE. Figuring out the correct pronunciation is the trickiest part of enjoying the acai berry. Fast becoming the Super Fruit du jour, acai berries out-antioxidize former fruit rulers blueberries, pomegranates, and red grapes. Acai fruit pulp is also packed with fiber, heart-healthy fats, and many essential vitamins and minerals. It’s been touted by product manufacturers as a way to lower cholesterol, boost energy, lose weight, and age more slowly. All of this… plus it tastes like a blend of berries with a hint of chocolate. Perhaps it deserves a reigning title grander than mere Super Fruit?   

Although limited research on acai berries is out there, two studies recently published in the Journal of Agricultural and Food Chemistry offer hope that this is the real deal. After volunteers consumed either acai juice or pulp, blood tests proved the berry’s numerous antioxidants were absorbed in the human body. A second study found the antioxidant levels remain high after acai oil is processed and stored long-term, making it a promising alternative to traditional tropical oils for food, supplements, and beauty products.  

Mustn’t forget to mention the other tricky part—how to get acai. Spending an afternoon acai berry picking, sadly, is not an option unless travel plans to South America are on your agenda. The dark purple grape-sized fruit is harvested in Brazilian rainforests from acai palms that can reach heights of more than 60 feet (one of the same palms, incidentally, used to harvest edible hearts of palm). According to the hype, the wise people of the Amazon have been eating and revering fruit as a source of health and vitality for centuries. It took until the 1990s for acai to spread from the jungle and become a magic potion in juice joints along the Brazilian coast. After a surfing trip to Brazil, a pair of Southern California brothers co-founded a company, Sambazon, in 2000 to export frozen acai pulp to the U.S. Although fresh acai berries tend to spoil too quickly to be widely distributed, it can be found most readily in juice form (and sorbet) at health food and gourmet markets. 

But acai is going mainstream: Those clever folks at Pepperidge Farm recently announced a new line of products, “Fruit & Grain Breads.” One of the available flavors is “Blueberry Acai.” So, in the not too distant future, plan some quiet, good-for-you time curled up with a cup of green tea, toasted blueberry acai bread, and the latest copy of What’s Up? Annapolis. Your body, mind, and spirit will thank you.